Cherry Bakewell Cupcakes: A Little Taste of England

Friday, April 26, 2013

Undoubtedly one of the greatest English inventions (I don't think I'm exaggerating here) is the Bakewell Tart.
And I'm missing them big time.
Now, pastry takes time and patience. I want a post gym snack NOW. Please.

Thus, the invention of the cherry bakewell cupcake.

Want one?
Here's what you'll need:

100g of cherries in syrup (if you can't find them in syrup don't worry)
100g caster sugar
100g melted butter
100ml milk (or more, if your cherries don't come in much or any syrup)
2 eggs
150g plain flour
1 tsp baking powder
150g ground almonds (you can increase/decrease the flour/almond ratios for a more or less almondy taste)
Jam flavour of your choice
350g Icing sugar

Preheat the oven to 180c.

First you need 200ml of liquid in whatever syrup and milk quantities you have. If you have no syrup then 200ml milk is fine, but it won't be this delicious pink colour.

Add the eggs, sugar and butter and mix together.

Add the dry ingredients flour, baking powder and almonds and beat into a smooth mixture.

Line 12 large muffin cases (my mixture only made 11 but I have to admit to eating quite a lot along the way...) and fill them 2/3 full.

Put them in the over for 20-25 minutes. They should be goldeny coloured when they come out. Don't be tempted to eat them...not just yet.

As they're cooling, level the tops of with a sharp knife, leaving a flat surface for your icing. When you're done, 'core' the cupcake with the knife, saving the bit you cut out, and add a teaspoon of jam of your choice (I used strawberry). Replace the cut out piece of cake carefully and as seamlessly as possible.

Finally, mix your icing sugar with water to make glacé icing. You want a nice thick icing so be careful when adding the water. It should lazily fall off your spoon its that thick.

Get covering those cakes with a nice thick layer of icing.

Now take those shiny sticky cherries for decorating, half a cherry per cake.


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